Use low-gluten flour to make cakes. If there is no low-gluten flour, you can also make cakes by adding corn starch to high-gluten flour or medium-gluten flour. Low-gluten flour is a kind of flour. In supermarkets, "cake flour", "special flour", "low-gluten wheat flour" or "thin flour" all refer to low-gluten flour.

There are three kinds of flour: high gluten flour, medium gluten flour and low gluten flour.

First, high-gluten flour

The protein content of high-gluten flour is about 13.5%. Compared with the other two kinds of flour, high-gluten flour is very dark in color, and it has strong activity. If you grasp high-gluten flour with your hands, it is particularly loose and difficult to present a dough. Protein of high-gluten flour is very high, so its gluten is also very high. When making bread and noodles with elastic chewiness, high-gluten flour can be used to make these foods.

Second, medium gluten flour

The protein content of medium gluten flour is about 1 1%. This kind of flour is the most commonly used flour in our daily life. Our favorite foods, such as steamed bread, steamed stuffed bun and jiaozi, are all made from medium gluten flour. However, this kind of flour is difficult to buy in the supermarket, and it can only be bought through special channels. Therefore, I will teach you a small method, that is, take an appropriate amount of high-gluten flour and an appropriate amount of low-gluten flour, and the ratio is 1: 1, and mix the two kinds of flour evenly to get low-gluten flour.

Third, low-gluten flour

The accuracy and viscosity of low-gluten flour are the lowest among the three kinds of flour, so its texture is soft and easy to form a ring when kneaded by hand. Therefore, low-gluten flour can be used to make cakes, muffins and biscuits, which are fluffy and crisp.